Ingredients
Scale
- 1 pound diced chicken breast (or tofu/tempeh for vegetarian)
- 1/2 cup gluten-free teriyaki sauce
- 1 cup pineapple chunks
- 1 medium bell pepper
- 1 medium onion (optional)
- 1 tablespoon olive oil (or sesame oil)
- 3 cups cooked rice
- Garnish: chopped green onions and sesame seeds
Instructions
- Gather all ingredients and dice the chicken into bite-sized pieces. Chop the bell pepper and onion if using.
- Heat olive oil in a skillet over medium-high heat. Add the diced chicken and sauté for about 5-7 minutes until browned.
- Stir in the teriyaki sauce and cook for an additional 2-3 minutes until well coated.
- Add the bell pepper and onion; stir-fry for 3-4 minutes until slightly tender.
- Gently fold in pineapple chunks and cook for another minute to combine flavors.
- Serve over cooked rice, garnished with green onions and sesame seeds.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 480
- Sugar: 10g
- Sodium: 670mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 75mg